Date: Sun, 22 Jul 2018 08:07:43 +0000 --------------- BEGIN bread-bakers.v118.n027 --------------- 01. Salt Rising Bread (Reggie Dwork) 02. Newfoundland Molasses Raisin Bread (Reggie Dwork) 03. Nordic Whole-Grain Rye Bread (Reggie Dwork) 04. Apricot Muffins (Reggie Dwork) 05. Caraway Rye All-Bran Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n027.1 --------------- Date: Sat, 21 Jul 2018 23:55:56 -0700 From: Reggie Dwork Subject: Salt Rising Bread * Exported from MasterCook * Bread, Salt Rising Recipe By :Valarie Serving Size : 36 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Hand Made Low Fat Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 1/2 cup cornmeal 1 tablespoon white sugar 1 teaspoon salt 2 cups warm water -- (110F/45C) 2 cups all-purpose flour 2 tablespoons white sugar 3 tablespoons shortening 1/2 teaspoon baking soda 1 tablespoon warm water -- (110F/45C) 6 cups all-purpose flour THIS IS NOT AN EASY BREAD TO MAKE! It is tricky, but worth the effort for one who loves that very different, pungent smell of salt-rising bread. The cornmeal used for the starter must contain the inner germ of the corn and a constant warm temperature must be maintained. Prep: 20 min Cook: 30 min Ready In: 1 day+1 hr To Make Starter: Heat the milk, and stir in 1 tablespoon of the sugar, the cornmeal and 1 teaspoon of the salt. Place this in a jar in an electric skillet or crock pot with hot water in it. Maintain the temperature around 105 to 115F (40 to 47C) for 7 to 12 hours or until it shows fermentation. You can hear the gas escaping when it has fermented sufficiently. The bubble foam, which forms over the starter, can take as long as 24 hours. Do not go on with the bread-making until the starter responds. As the starter ferments, the unusual salt-rising smell appears. When the starter is bubbly, it is time to make the sponge. Place the starter mixture in a medium-size bowl. Stir in 2 cups of the warm water, 2 tablespoons of the sugar, the shortening and 2 cups of the all-purpose flour. Beat the sponge thoroughly. Put bowl back in the water to maintain an even 105 to 115F (40 to 47C) temperature. Cover, and let rise until light and full of bubbles. This will take 2 1/2 to 3 hours. Dissolve the baking soda in 1 tablespoon of the warm water and combine it with the sponge. Stir 5 1/4 cups of the flour into the sponge; knead in more flour as necessary. Knead the dough for 10 minutes or until smooth and manageable. Cut dough into 3 parts. Shape dough and place it in three greased 9x5x3" pans. Place covered pans in warm water or uncovered pans in a warm oven with a bowl of hot water, maintaining a temperature of 85F (30C). It will take approximately 5 hours for the bread to rise 2 1/2 times the original size. The bread will round to the top of the pans. Preheat the oven to 375F (190C). Bake bread at 375F (190C) for 10 minutes. Reduce oven temperature to 350F (175C) and bake for an additional 20 minutes or until light golden brown. YOU CAN DRY SALT RISING CULTURE!!! Save 1/4 cup of a successful sponge and pour it into a saucer, cover with cheesecloth and allow to dry. Store dried flakes in plastic in a cool, dry place or freeze until needed for salt rising bread. When ready to make the bread; dissolve the flakes in the new warm starter and continue with recipe. This will give a flavor boost to your bread. S(Internet address): "https://www.allrecipes.com/recipe/7061/salt-rising-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 126 Calories; 2g Fat (11.6% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 81mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0704 --------------- MESSAGE bread-bakers.v118.n027.2 --------------- Date: Sun, 22 Jul 2018 00:03:24 -0700 From: Reggie Dwork Subject: Newfoundland Molasses Raisin Bread * Exported from MasterCook * Bread, Newfoundland Molasses Raisin Recipe By :Barry C. Parsons Serving Size : 48 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Ethnic Holidays Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup lukewarm water 2 tbsp white sugar 4 tsp active dry yeast 8 cups all-purpose flour -- approximately 1 1/2 cups lukewarm milk 1 cup molasses 1 tsp salt 3/4 cup melted butter 2 beaten eggs 3 cups raisins A classic Newfoundland recipe that everyone's Mom or Nan made back in the day. It's often enjoyed at the Holidays and is a favourite for morning toast with gobs of melting butter. This bread is fantastic warm, straight out of the oven and makes the absolute best toast ever! Prep: 30 mins Cook: 50 mins Total: 1:20 Makes: four 1 1/2 lb loaves In a small bowl, stir the sugar into the lukewarm water and then sprinkle the yeast over the top. Let stand without stirring for 10 minutes. In a large mixing bowl or the bowl of an electric mixer that has a dough hook, stir together 3 cups of the flour along with the salt. When the yeast is ready, add it to the flour and salt mixture along with the butter, molasses, warm milk and beaten eggs. Using a wooden spoon or the regular paddle of your electric mixer, mix slowly for 4 to 5 minutes until the mixture is smooth with no lumps. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining flour. You may need to use a little more or less flour than the recipe details to bring your dough to a proper consistency that is not too sticky. This is not unusual. If not using an electric mixer, keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. Add the raisins at this point and continue to knead until the raisins are evenly distributed in the dough. Turn the dough out onto a flour-dusted counter top or breadboard to knead. Knead the dough for an additional 5 to 10 minutes by hand. Place the dough in a large bowl cover the dough with a damp tea towel. Leave it to rest and rise for two hours. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes. Grease 4 medium loaf pans. 9 x 5" at the top or similar dimensions. Divide the dough into 12 equal portions. Form each portion into a ball. I use a kitchen scale for this purpose, taking the total weight of the dough and them dividing by 12. Place 3 balls of dough in each prepared loaf pan. Cover with a clean tea towel and allow the dough to rise until it is about 2" above the rim of the pan, about 2 to 3 hours depending on room temperature. Molasses bread generally takes quite a bit longer to rise/proof than white bread. Bake at 350F for 40 to 50 minutes depending on the size of the pans that you are using. The top and bottom crust should have good colour. When baked, turn the loaves out onto a wire rack to cool. Brush the tops with melted butter if desired to soften the top crust. Recipe Notes: For those who are familiar with making your own bread, you should be aware that the rising time for this bread is generally quite a bit longer than other breads. The times quoted here are just guidelines and will vary considerably depending on room temperature. The most important rising is in the pans; just make sure that the dough rises at least a couple of inches above the bread pans before baking the bread. Total time noted in the recipe does not include rising times. Allow severl hours in addition. S(Internet address): "https://www.rockrecipes.com/newfoundland-molasses-raisin-bread/" Yield: "4 1 1/2 lb loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 157 Calories; 4g Fat (20.3% calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 85mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0721 --------------- MESSAGE bread-bakers.v118.n027.3 --------------- Date: Sun, 22 Jul 2018 00:19:58 -0700 From: Reggie Dwork Subject: Nordic Whole-Grain Rye Bread * Exported from MasterCook * Bread, Nordic Whole-Grain Rye Recipe By :Julia Moskin Serving Size : 36 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR THE STARTER: 1/3 cup buttermilk -- skyr or yogurt, at room temp, (85g) 2 cups medium rye flour -- (250g) 1/2 teaspoon active dry yeast -- (2g) FOR THE GRAINS: 2 cups cracked rye berries -- or coarse rye meal, (340g) 1 cup sunflower seeds -- (170g) FOR THE BREAD: 4 cups medium rye flour -- (400g) 4 teaspoons kosher salt -- or coarse sea salt, (20g) 3 tablespoons malt syrup -- or molasses (not blackstrap), (40g) 1/2 teaspoon active dry yeast -- (2g) Scandinavian rye breads look nothing like the slices that clamp together the sandwiches at your neighborhood deli in New York. Made from whole grains and naturally risen, they are chewy, fragrant and deliciously dark. With butter and cheese, or as the base for avocado toast, they are amazingly satisfying. The taste and texture are addictive, and many enthusiasts also appreciate that rye bread contains more fiber and less gluten than wheat. This recipe, with a small amount of yeast, is quicker than the truly ancient version, which takes at least three days. Don't worry if the dough seems runny and sticky: That is typical of rye bread, which needs lots of water to soften the grain. YIELD: 2 large or 3 medium loaves TIME: 2 days On Day 1, make the starter: In a medium-size bowl, mix 3/4 cup warm water with the buttermilk or yogurt. Whisk flour and yeast together, add to the buttermilk mixture and use your hands to mix together until sticky and moist; add more warm water as needed. Cover tightly and set aside at cool room temperature overnight, or up to 24 hours. Also on Day 1, soak the grains: Mix 4 cups cold water with the rye berries (or meal) and sunflower seeds. Cover and set aside at cool room temperature overnight, or up to 24 hours. On Day 2, make the bread: Drain the soaked grains in a colander. Measure 35 ounces/1,000 grams of the grains and place in a deep bowl. Add 14 ounces/400 grams of the starter and mix well. (Any remaining starter can be saved to use with other bread recipes.) Add the flour, salt, malt (or molasses), yeast and 2 cups water. Mix dough firmly by hand to combine. The dough should be grainy, but quite runny and wet, almost like a thick batter. To achieve that texture, add cold water, 1/4 cup at a time, mixing after each addition. To test: When a walnut-size piece of dough smeared on the rim of the bowl slides slowly and smoothly down the inside, like a snail leaving a trail, the dough it is wet enough. Thickly butter 3 medium or 2 standard-size loaf pans. Divide the dough evenly among the pans, filling them about half full. Cover and let rise at room temperature until dough almost fills pans, about 2 hours. (Dough will not rise more during baking.) Heat oven to 450F. Bake loaves for 10 minutes, then reduce heat to 360F and bake until firm and glossy brown, 80 minutes to 2 hours more depending on size and moisture content of loaves. Let cool completely in the pans before turning out. Bread freezes well, and lasts for at least a week at room temperature, wrapped in paper. The moisture content of the dough is tricky. An initial blast of heat will help. Also, it's necessary to keep baking well after the temperature hits 210F. Review: My Norwegian mother-in-law puts the dough in a cold oven, sets the temperature to 225F and lets it rise for 30 minutes. Then she turns the temp up to 350F and lets the loaf bake until done (1 - 1 1/2 hours). Dense and delicious! Review: Here's a helpful chart of pan sizes that I found: http://www.joyofbaking.com/PanSizes.html According to King Arthur and others, a "standard" loaf pan is 4 1/2 inches x 8 1/2 inches, and holds 6 cups. (two of them = 12 cups) A 4 x 8 pan holds 4 cups. (3 of them = 12 cups) Source: "Featured in: Rye, A Grain With Ancient Roots, Is Rising Again" S(Internet address): "https://cooking.nytimes.com/recipes/1018537-nordic-whole-grain-rye-bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 134 Calories; 3g Fat (16.5% calories from fat); 5g Protein; 25g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 213mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0716 --------------- MESSAGE bread-bakers.v118.n027.4 --------------- Date: Sun, 22 Jul 2018 00:24:00 -0700 From: Reggie Dwork Subject: Apricot Muffins * Exported from MasterCook * Muffins, Apricot Recipe By :Aunt Mamie Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Posted Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped dried apricots 1 cup boiling water 2 cups all-purpose flour 3/4 cup white sugar 1 teaspoon baking soda 1/2 teaspoon salt 1/4 cup melted butter 1/4 cup vegetable oil 1 cup buttermilk 1 egg These are moist and chewy. I sometimes add 1/2 cup of dates as well as the apricots. A family favorite! Prep: 15 min Cook: 15 min Ready In: 30 min Preheat the oven to 400F (200C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes. In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups. Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack. Info: Cal 238, Fat 9g, Carb 36, Sod 258mg, Fiber 2g, Pro 4g S(Internet address): "https://www.allrecipes.com/recipe/27294/apricot-muffins/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 238 Calories; 9g Fat (34.2% calories from fat); 4g Protein; 36g Carbohydrate; 2g Dietary Fiber; 29mg Cholesterol; 262mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 2018 - 0719 --------------- MESSAGE bread-bakers.v118.n027.5 --------------- Date: Sat, 21 Jul 2018 23:05:48 -0700 From: Reggie Dwork Subject: Caraway Rye All-Bran Bread * Exported from MasterCook * Bread, Caraway Rye All-Bran Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Grains Posted Sandwiches Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup buttermilk 1 package dry yeast 1/4 cup warm water -- (110 to 115F) 1 tablespoon sugar 3/4 teaspoon salt 1 teaspoon grated orange peel 1 teaspoon caraway seed 1 cup Kellogg's® All-Bran® Original Wheat Flakes cereal -- see note 1 cup rye flour 1 1/2 cups all-purpose flour 1 tablespoon milk Note: or 2 cups Kellogg's® All-Bran® Complete® cereal or 1 cup Kellogg's® All-Bran® Bran Buds® cereal Caraway and rye are a classic pairing, but orange peel and buttermilk add a new taste twist to this hearty yeast bread. Prep: 40 min Total: 3:10 Yield: 1 loaf Serving Size: 16 slices (45g) Measure buttermilk. Let stand until it reaches room temp or warm slightly in microwave. Dissolve yeast in warm water in large mixing bowl. Stir in sugar, salt, orange peel, caraway seed and warm buttermilk. Stir in KELLOGG'S COMPLETE Wheat Bran Flakes cereal and rye flour. Gradually mix in all-purpose flour. If necessary, work in last portion of flour while kneading. Cover and let rest 15 min. On lightly floured surface, knead dough about 5 min or until smooth and elastic. Place in large mixing bowl coated with cooking spray. Coat dough with cooking spray. Cover and let rise in warm place until double in volume (about 1 1/2 hours). Sprinkle small amount of cornmeal on baking sheet or coat with cooking spray. Punch down dough. Shape into smooth round ball, being careful not to make large folds in dough. Place on baking sheet. Flatten slightly. Cut large X across top of loaf with sharp knife. Cover and let rise in warm place until double in volume (about 45 min). Brush loaf with milk. Bake at 350F about 35 min or until golden brown and loaf sounds hollow when tapped. Remove from baking sheet. Cool on wire rack. Info: Cal 100, Pro 3g, Fat .5g, Carb 23g, Sodium 180mg, Fiber 2g S(Internet Address): http://www.all-bran.com/recipes/caraway-rye-bran-bread-recipe.html Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 87 Calories; 1g Fat (5.4% calories from fat); 3g Protein; 19g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 125mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. Serving Ideas : This lovely loaf, sliced thick, is a great base for an egg salad sandwich, layered with juicy slices of fresh, ripe tomato. Save some bread for breakfast, though ? it's equally good toasted, with butter and jam. NOTES : 2018 - 0721 --------------- END bread-bakers.v118.n027 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved